Spicy Chili Garlic Noodles (Edit recipe)

These spicy chili garlic noodles can be made in just 20 minutes and way better than takeout! The spicy garlic sauce has incredible flavor and perfectly spiced. You can easily add chicken or beef to make this a full meal.

5 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	293
Fat:	22 g
Carbohydrates:	15 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	1410 mg
Fiber:	1 g
Sugars:	2 g
Calculated for total recipe.

by Christina

View original recipe

Serves: 4-6

Ingredients

6 clove Garlic, minced
.333 cup Sesame Oil
.25 cup Thai Chili Paste
.333 cup Soy Sauce, low-sodium
2 Tbsp Sesame Seeds
2 tsp Rice Vinegar, rice wine variety
1 Rice Noodles, (8 ounce) pack wide
.25 clove Cilantro, or optional garnish:, sesame seeds, avocado, thinly sliced cucumber

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Boil a pot of water and add the noodles. Depending on the noodles that you use, it will only take at most 6-8 minutes to cook.
In a small bowl, whisk together the chili pasta, soy sauce, rice wine vinegar and sesame seeds. Set aside. In a large skillet, heat the sesame oil until hot. Then, remove from the heat. Pour the hot oil (be careful!) into the sauce. Whisk together.
Remove the noodles from the water and add into the skillet. Stir in the sauce until hot and the noodles are evenly coated. Serve warm (though they taste delicious cold!) Garnish with cilantro, sesame seeds, avocado, a drizzle of sesame oil, etc.

Notes

Make Ahead Instructions: The sauce can be made up to 3 days in advance and stored in the refrigerator. Leftovers stay fresh for up to 5 days in the refrigerator. Noodles: You can use any type of noodles for this recipe. I have used fettuccine, rice noodles and lo mein noodles. Chili Paste: This is the chili paste that I love and use all the time. Soy Sauce: I prefer to use low-sodium soy sauce as I find regular is too salty.